Ingredients
-
4
-
2
-
2
-
1
-
2
-
1/2
-
2
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
1
-
1
Directions
Low Country Shrimp and Grits, I made this recipe after reading a number of shrimp & grits recipes, and not finding one that incorporated all the flavors I wanted, made my own It turned out quite nicely, so I’m sharing The sauce is light in terms of volume, rather than being like a soup, and has a lot of different flavors packed into it , Used canned San Marzano tomatoes (2 or 3 with some of the sauce in the can), folded a little Gouda into the grits at the end, one shallot ‘toe’ instead of onion or green onion Nice!!
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Steps
|
1
Done
|
For the Grits, Bring the Water and Heavy Cream to a Boil in a Medium Pot. |
|
2
Done
|
Whisk in the Grits, Salt, and Pepper. |
|
3
Done
|
Reduce the Heat to Medium, Place the Butter on Top of the Grits, and Cover. Continue Cooking For About Thirty Minutes, Stirring Frequently. |
|
4
Done
|
For the Shrimp, Heat the Oil and Garlic in a Large Sauce Pan. |
|
5
Done
|
Saute the Onion, Green Onion, and Tomato With Salt and Pepper Over Medium Heat Until the Tomato Is Softened. |
|
6
Done
|
Add the Shrimp and Pour the Lemon Juice, Paprika, and Parsley Over Them. Cook Thoroughly. |
|
7
Done
|
Add the Heavy Cream and Hot Sauce and Simmer For a Few Minutes, Allowing the Cream to Absorb the Flavors. Serve Over the Grits. |
